SLOW COOKER

THE AUSTRALIAN

r e k o o c slow-

Delicious winter favourites lamb shank, fennel and vegetable soup p8 borscht p11 pork and fennel soup p16 italian beef casserole p32 best-ever bolognese sauce p38 chicken cacciatore p39 coq au vin p44 chinese chicken hot pot p48 simple beef and vegetable casserole p52 osso buco with mixed mushrooms p56 portuguese-style chicken p77 greek-style roast lamb with potatoes p81 red curry lamb shanks p84

Contents

The oven temperatures in this book are for fan-forced ovens. If you have a conventional oven, increase the temperature by 10-20 degrees.

The imperial measurements used in these recipes are approximate only and should not affect your cooking results. A conversion chart appears on the inside cover flap.

Take it slowly Soups Stews & Casseroles Roasts Curries Accompaniments Desserts Glossary Conversion chart Index

4 8 22 70 84 102 104 114 117 118

Soup lamb shank, fennel and vegetable soup 1 tablespoon olive oil 4 french-trimmed lamb shanks (1kg) 1 medium brown onion (150g), chopped coarsely 2 baby fennel bulbs (260g), sliced thinly 2 medium carrots (240g), chopped coarsely 4 cloves garlic, crushed 2 fresh small red thai (serrano) chillies, chopped finely 2 teaspoons ground cumin 2 teaspoons ground coriander 1 teaspoon ground cinnamon 1 teaspoon caraway seeds pinch saffron threads 1.5 litres (6 cups) water 2 cups (500ml) beef stock 400g (14½ ounces) canned diced tomatoes 400g (15 ounces) canned chickpeas (garbanzo beans), rinsed, drained ¾ cup (90g) frozen baby peas 1 cup loosely packed fresh coriander (cilantro) leaves

1 Heat half the oil in large frying pan; cook lamb, until browned all over, then place in 4.5-litre (18-cup) slow cooker.

2 Heat remaining oil in same pan; cook onion, fennel, carrot, garlic and chilli, stirring, until onion softens. Add spices; cook, stirring, until fragrant.

Place vegetable mixture into cooker. Stir in the water, stock, undrained tomatoes and chickpeas.

Cook, covered, on low, 10 hours.

3 Remove lamb from cooker. When cool enough to handle, remove meat from bones, shred meat; discard bones. Stir meat, peas and coriander leaves into cooker. Season to taste. prep + cook time 10 hours 30 minutes nutritional count per serving 6.1g total fat (1.4g saturated fat); 953kJ (228 cal); 13.6g carbohydrate; 26.3g protein; 6.7g fibre serving suggestion Serve soup with lemon wedges, greek-style yogurt and crusty bread.

• suitable to freeze at the end of step 2.

8

serves 6

soup

9

soup

cream of celeriac soup 2kg (4 pounds) celeriac (celery root), chopped coarsely 1 medium brown onion (150g), chopped coarsely 3 cloves garlic, quartered 1 stalk celery (150g), trimmed, chopped coarsely 1.5 litres (6 cups) water 1 litre (4 cups) chicken stock ½ cup (125ml) pouring cream ¹/³ cup loosely packed fresh chervil leaves 1 tablespoon olive oil 1 Combine celeriac, onion, garlic, celery, the water and stock in 4.5-litre (18-cup) slow cooker. Cook, covered, on low, 8 hours.

2 Stand soup 10 minutes, then blend or process, in batches, until smooth. Return soup to cooker; stir in cream. Cook, covered, on high, until hot; season to taste.

3 Serve soup sprinkled with chervil; drizzle with oil.

12

serves 6

prep + cook time 8 hours 30 minutes nutritional count per serving 13.3g total fat (6.7g saturated fat); 995kJ (238 cal); 16.8g carbohydrate; 7.1g protein; 12.6g fibre tip Be careful when blending or processing hot soup – don’t over-fill the container (one-third to half-full as a guide), and make sure the lid is secure.

• suitable to freeze at the end of step 1.

soup

spicy red lentil and chickpea soup 2 teaspoons vegetable oil 1 medium brown onion (150g), chopped finely 2 cloves garlic, crushed 2.5cm (1 inch) piece fresh ginger (15g), grated 2 teaspoons smoked paprika 1 teaspoon ground cumin ½ teaspoon dried chilli flakes 375g (12 ounces) pumpkin, chopped coarsely 1 stalk celery (150g), trimmed, sliced thickly ¾ cup (150g) red lentils 400g (15 ounces) canned chickpeas (garbanzo beans), rinsed, drained 400g (14½ ounces) canned diced tomatoes 3 cups (750ml) water 3 cups (750ml) vegetable stock ¹/³ cup (80ml) finely chopped fresh flat-leaf parsley

serves 6

1 Heat oil in small frying pan; cook onion, garlic and ginger, stirring, until onion softens. Add spices and chilli; cook, stirring, until fragrant.

2 Place onion mixture into 4.5-litre (18-cup) slow cooker; stir in pumpkin, celery, lentils, chickpeas, undrained tomatoes, the water and stock. Cook, covered, on low, 6 hours. Season to taste.

3 Serve soup sprinkled with parsley. prep + cook time 6 hours 20 minutes nutritional count per serving 3.9g total fat (0.8g saturated fat); 815kJ (195 cal); 23.5g carbohydrate; 12.4g protein; 7.9g fibre • suitable to freeze at the end of step 2.

13

Stews & Casseroles spicy tomato and saffron chicken casserole ¼ cup (35g) plain (all-purpose) flour 2 tablespoons moroccan seasoning 6 chicken thigh cutlets (1.2kg) 1 tablespoon vegetable oil 1 large brown onion (200g), sliced thickly 2 cloves garlic, crushed 2.5cm (1 inch) piece fresh ginger (15g), grated 1 fresh long red chilli, sliced thinly 2 cups (500ml) chicken stock 400g (14½ ounces) canned diced tomatoes ¼ cup (70g) tomato paste ¼ teaspoon saffron threads preserved lemon gremolata

¹/³ cup finely chopped fresh flat-leaf parsley 1 tablespoon thinly sliced preserved lemon rind 1 clove garlic, crushed

serves 6

1 Combine flour and 1 tablespoon of the seasoning in small shallow bowl; toss chicken in flour mixture to coat, shake off excess. Heat half the oil in large frying pan; cook chicken, in batches, until browned.

Transfer to 4.5-litre (18-cup) slow cooker.

2 Heat remaining oil in same pan, add onion, garlic, ginger, chilli and remaining seasoning; cook, stirring, until onion softens. Add ½ cup of the stock; cook, stirring, until mixture boils.

3 Stir onion mixture into cooker with remaining stock, undrained tomatoes, paste and saffron.

Cook, covered, on low, 6 hours. Season to taste.

4 Make preserved lemon gremolata before serving.

5 Sprinkle casserole with gremolata. preserved lemon gremolata Combine ingredients in small bowl. prep + cook time 6 hours 25 minutes nutritional count per serving 23.8g total fat (7.2g saturated fat); 1522kJ (364 cal); 10.2g carbohydrate; 26.5g protein; 2.5g fibre tip Preserved lemon is available at delicatessens and some supermarkets. Remove and discard the flesh, wash the rind, then use it as the recipe directs. serving suggestion Serve casserole with steamed rice or couscous.

• suitable to freeze at the end of step 3.

22

stews & casseroles

23

stews & casseroles

28

stews & casseroles

artichokes with garlic anchovy crumbs 6 medium globe artichokes (1.2kg) 2 litres (8 cups) water 2 cups (500ml) chicken stock 2 tablespoons lemon juice ¼ cup (60ml) olive oil garlic anchovy crumbs

1 tablespoon olive oil 6 anchovy fillets, drained, chopped finely 3 cloves garlic, crushed 1½ cups (105g) stale breadcrumbs 1 tablespoon finely grated lemon rind ¹/³ cup finely chopped fresh flat-leaf parsley ½ cup (40g) finely grated romano cheese

serves 6 [as a starter]

1 Remove and discard tough outer leaves from artichokes. Trim stems so artichoke bases sit flat.

Using a small teaspoon, remove and discard hairy chokes from centre of artichokes; rinse artichokes under cold water.

2 Pack artichokes tightly, upside down, into 4.5-litre (18-cup) slow cooker; pour in the water, stock and juice. Cook, covered, on low, 8 hours.

3 Make garlic anchovy crumbs before serving.

4 Remove artichokes with slotted spoon; drain well.

Serve artichokes with olive oil and garlic anchovy crumbs for dipping. garlic anchovy crumbs Heat oil in large frying pan; cook anchovy and garlic, stirring, until anchovy softens. Add breadcrumbs and rind; cook, stirring, until crumbs are browned lightly and crisp. Transfer to medium bowl; cool. Stir in parsley and cheese; season to taste. prep + cook time 8 hours 35 minutes nutritional count per serving 6.2g total fat (1.8g saturated fat); 648kJ (155 cal); 13.9g carbohydrate; 9.5g protein; 2.3g fibre • not suitable to freeze.

tips Artichoke leaves are pulled off the whole artichoke, one by one, and eaten by scraping against the teeth to extract the soft flesh at the base of each leaf. In this recipe we suggest dipping the leaves in a full-flavoured olive oil and the flavoured crumbs before eating. serving suggestion Serve artichokes with some crusty bread and a green or tomato salad to make a main meal.

29

stews & casseroles

osso buco with mixed mushrooms 6 large pieces beef osso buco (1.7kg) ¼ cup (35g) plain (all-purpose) flour 2 tablespoons olive oil 1 large brown onion (200g), chopped coarsely 1 cup (250ml) marsala 1½ cups (375ml) beef stock ¼ cup (60ml) worcestershire sauce 2 tablespoons wholegrain mustard 2 sprigs fresh rosemary 185g (6 ounces) swiss brown mushrooms, sliced thickly 155g (5 ounces) portabello mushrooms, cut into 8 wedges 155g (5 ounces) oyster mushrooms, chopped coarsely ½ cup (125ml) pouring cream ¼ cup (35g) gravy powder 2 tablespoons water ½ cup coarsely chopped fresh flat-leaf parsley

serves 6

1 Coat beef all over in flour, shake off excess. Heat half the oil in large frying pan; cook beef, in batches, until browned all over. Remove from pan.

2 Heat remaining oil in same pan; cook onion, stirring, until onion softens. Add marsala; bring to the boil. Add onion mixture to 4.5-litre (18-cup) slow cooker; stir in stock, sauce, mustard and rosemary.

Place beef in cooker, fitting pieces upright and tightly packed in a single layer. Add mushrooms to cooker. Cook, covered, on low, 8 hours.

3 Carefully remove beef from cooker; cover to keep warm. Add cream and combined gravy powder and the water to cooker; cook, covered, on high, 10 minutes or until mixture thickens slightly. Stir in parsley; season to taste.

4 Serve beef with mushroom sauce. prep + cook time 8 hours 50 minutes nutritional count per serving 16.5g total fat (7.1g saturated fat); 1902kJ (455 cal); 17.4g carbohydrate; 45.5g protein; 3.7g fibre • not suitable to freeze.

tips Ask the butcher for either veal or beef shin (osso buco) – veal will be smaller than beef, in which case you will need about 12 pieces to serve six people.

You can use a mixture of mushrooms as we have, or just one variety with a good robust flavour – you need a total of 500g (1 pound). serving suggestion Serve osso buco with a mash – potato, celeriac or kumara are all good – and a green leafy salad.

56

stews & casseroles

57

Roasts chicken with leeks and artichokes 1.6kg (3¼ pound) whole chicken 1 unpeeled lemon, chopped coarsely 4 cloves unpeeled garlic 4 sprigs fresh tarragon 6 sprigs fresh flat-leaf parsley 45g (1½ ounces) butter ¾ cup (180ml) dry white wine 2 medium globe artichokes (400g), quartered 8 baby leeks (640g) 1 cup (250ml) chicken stock

serves 4

1 Wash chicken under cold water; pat dry inside and out with absorbent paper. Place lemon, garlic and herbs in chicken cavity; season with salt and pepper. Tuck wing tips under; tie legs together with kitchen string.

2 Melt butter in large frying pan; cook chicken until browned all over. Remove chicken. Add wine; bring to the boil.

3 Meanwhile, trim stems from artichokes; remove tough outer leaves. Place artichokes and leeks in 4.5-litre (18-cup) slow cooker; add wine mixture and stock. Place chicken on vegetables; cook, covered, on low, 6 hours.

4 Serve chicken with vegetables; drizzle with a little of the juice. prep + cook time 6 hours 30 minutes nutritional count per serving 42.2g total fat (16.3g saturated fat); 2571kJ (615 cal); 5.6g carbohydrate; 44.9g protein; 4.2g fibre tip Replace the baby leeks with 1 large leek (500g), sliced thickly. serving suggestion Serve chicken with creamy mashed potatoes and a green leafy salad.

• not suitable to freeze.

70

Roasts

71

Curries red curry lamb shanks 2 tablespoons vegetable oil 6 french-trimmed lamb shanks (2kg) 1 large kumara (orange sweet potato) (500g), chopped coarsely 3 fresh kaffir lime leaves, shredded thinly 1 large brown onion (200g), chopped finely 2 tablespoons red curry paste 1²/³ cups (400ml) canned coconut cream 2 cups (500ml) chicken stock 2 tablespoons fish sauce 375g (12 ounces) snake beans, chopped coarsely 1 cup loosely packed fresh coriander (cilantro) leaves 2 tablespoons lime juice

serves 6

1 Heat half the oil in large frying pan; cook lamb, in batches, until browned all over. Place lamb in 4.5-litre (18-cup) slow cooker, add kumara and lime leaves.

2 Heat remaining oil in same pan; cook onion, stirring, until soft. Add curry paste; cook, stirring, until fragrant. Add coconut cream; bring to the boil. Remove pan from heat; stir in stock and sauce, pour over lamb. Cook, covered, on low, 8 hours.

3 Add beans to cooker; cook, covered, on high, about 15 minutes. Stir in coriander and juice; season to taste. prep + cook time 8 hours 40 minutes nutritional count per serving 33.2g total fat (18g saturated fat); 2337kJ (559 cal); 17g carbohydrate; 45.6g protein; 6g fibre tips If you can’t find snake beans, use regular green beans instead.

Red curry paste is available in various strengths from supermarkets. Use whichever one suits your spice-level tolerance best. serving suggestion Serve curry with steamed rice.

• suitable to freeze at the end of step 2.

84

Curries

85

Accompaniments soft polenta Combine 3 cups water and 2 cups vegetable stock in large saucepan; bring to the boil. Gradually stir in 2 cups polenta. Simmer, stirring, about 10 minutes or until polenta thickens.

Add 1 cup milk, 30g (1 ounce) butter and ¼ cup finely grated parmesan cheese; stir until cheese melts.

roast potatoes Preheat oven to 180°C/350°F. Lightly oil oven tray. Boil, steam or microwave 6 halved medium potatoes for 5 minutes; drain. Pat dry with absorbent paper; cool 10 minutes. Gently rake rounded sides of potatoes with tines of fork; place potato, in single layer, cut-side down, on oven tray.

Brush with 2 tablespoons olive oil; roast, uncovered, in oven, 50 minutes or until browned lightly and crisp.

102

parsnip mash Boil, steam or microwave 1kg (2 pounds) chopped parsnip until tender; drain.

Mash parsnip in medium bowl with ¾ cup hot milk until smooth; stir in 2 crushed garlic cloves and 40g (1¼ ounces) soft butter.

(Note: the same amount of kumara, celeriac or pumpkin can be used instead of parsnip.)

couscous Combine 1½ cups couscous with 1½ cups boiling water in large heatproof bowl, cover; stand about 5 minutes or until water is absorbed, fluffing with fork occasionally. Stir in 60g (2 ounces) finely shredded baby spinach leaves or some coarsely chopped fresh herbs of your choice, or 2 finely chopped green onions (scallions).

accompaniments

creamy mashed potatoes Boil, steam or microwave 750g (1½ pounds) coarsely chopped potatoes until tender; drain. Mash potato with 60g (2 ounces) soft butter and ½ cup hot pouring cream in medium bowl until smooth.

steamed gai lan in oyster sauce Boil, steam or microwave 1kg (2 pounds) halved gai lan until tender; drain. Heat 1 tablespoon peanut oil in wok; stir-fry gai lan, 2 tablespoons oyster sauce and 1 tablespoon light soy sauce about 2 minutes or until mixture is heated through.

pilaf Melt 30g (1 ounce) butter in medium saucepan; cook 1 crushed garlic clove, stirring, until fragrant.

Add 1 cup basmati rice; cook, stirring, 1 minute.

Add 1 cup chicken stock and 1 cup water; bring to the boil. Simmer, covered, about 20 minutes or until rice is tender. Remove from heat; fluff rice with fork. Stir in ¼ cup coarsely chopped fresh flat-leaf parsley and ¼ cup roasted flaked almonds.

tomato and herb salad Place 5 coarsely chopped medium tomatoes, 2 tablespoons chopped fresh mint, ¼ cup chopped fresh flat-leaf parsley and 2 tablespoons chopped fresh dill in medium bowl.

Place 2 cloves crushed garlic, 2 tablespoons lemon juice, 1 tablespoon olive oil and 2 teaspoons white vinegar in screw-top jar; shake well. Drizzle dressing over salad; toss to combine.

103

Desserts vanilla and red wine poached pears 6 medium firm pears (1.4kg) 2 cups (500ml) dry red wine 1½ cups (375ml) water 5cm (2 inch) piece orange rind ½ cup (125ml) orange juice 1 cup (220g) caster (superfine) sugar 1 vanilla bean 1 cinnamon stick

serves 6

1 Peel pears, leaving stems intact.

2 Combine wine, the water, rind, juice and sugar in 4.5-litre (18-cup) slow cooker. Halve vanilla bean lengthways, scrape seeds into slow cooker; add vanilla bean and cinnamon stick.

3 Lay pears down in cooker to cover in wine mixture. Cook, covered, on high, about 4½ hours or until pears are tender. Place 1 cup of the poaching liquid in small saucepan; bring to the boil. Boil, uncovered, about 7 minutes or until syrup is reduced by about half; cool.

4 Meanwhile, place pears in large deep bowl; add remaining poaching liquid, cool.

5 Serve pears drizzled with syrup. prep + cook time 4 hours 50 minutes (+ cooling) nutritional count per serving 0.2g total fat (0g saturated fat); 1225kJ (293 cal); 55.9g carbohydrate; 0.8g protein; 3.3g fibre tips Store leftover poaching liquid in refrigerator for up to 1 month. Use for poaching more pears or stone fruit. We used packham pears in this recipe. serving suggestion Serve with whipped cream or vanilla ice-cream.

• not suitable to freeze.

104

desserts

105

desserts

creamy rice pudding with cinnamon sugar 1 cup (200g) uncooked white medium-grain rice 1.25 litres (5 cups) milk ½ cup (110g) caster (superfine) sugar 5cm (2 inch) piece orange rind 1 vanilla bean 2 tablespoons caster (superfine) sugar, extra 1 teaspoon ground cinnamon 1 Combine rice, milk, sugar and rind in 4.5-litre (18-cup) slow cooker. Halve vanilla bean lengthways; scrape seeds into cooker, add vanilla bean.

2 Cook, covered, on low, 6 hours, stirring twice, or until rice is tender. Discard vanilla bean and rind.

3 Combine extra sugar and cinnamon in small bowl, sprinkle over pudding.

110

serves 6

prep + cook time 6 hours 10 minutes nutritional count per serving 8.3g total fat (5.4g saturated fat); 1513kJ (362 cal); 61.5g carbohydrate; 9.3g protein; 0.3g fibre tip The vanilla bean can be reused; wash and dry well, store in an airtight container or add to a container of sugar for vanilla-scented sugar. serving suggestion Serve warm pudding with canned, fresh or stewed fruit drizzled with cream.

(We stewed 150g frozen raspberries with ¼ cup caster sugar and 1 tablespoon of water.)

• not suitable to freeze.

desserts

chocolate self-saucing pudding 90g (3 ounces) butter ¾ cup (180ml) milk 1 teaspoon vanilla extract 1 cup (220g) caster (superfine) sugar 1½ cups (225g) self-raising flour 2 tablespoons cocoa powder 1 egg, beaten lightly 1 cup (220g) firmly packed light brown sugar 2 tablespoons cocoa powder, extra 2½ cups (625ml) boiling water

serves 6

1 Grease 4.5-litre (18-cup) slow cooker bowl.

2 Melt butter in milk over low heat in medium saucepan. Remove from heat; cool 5 minutes. Stir in extract and caster sugar, then sifted flour and cocoa, and egg. Spread mixture into cooker bowl.

3 Sift brown sugar and extra cocoa evenly over mixture; gently pour boiling water evenly over mixture. Cook, covered, on high, about 2½ hours or until centre is firm.

4 Remove bowl from cooker. Stand pudding 5 minutes before serving. prep + cook time 2 hours 50 minutes nutritional count per serving 15.5g total fat (9.6g saturated fat); 2424kJ (580 cal); 101.3g carbohydrate; 6.9g protein; 1.6g fibre serving suggestion Serve pudding, hot or warm, dusted with a little sifted icing sugar, and with cream and/or ice-cream.

• not suitable to freeze.

111

butter chicken p95

spicy red lentil and chickpea soup p13

steamed christmas pudding p108

italian beef casserole p32

cream of celeriac soup p12

spiced chicken in coconut sauce p98

These recipes are cooked in an electric slow cooker, and include soups, stews, casseroles, curries, pot roasts and even a few desserts. All the dishes benefit from long, slow cooking and, because of that, most of them use inexpensive ingredients – cheaper cuts of meat, for example, are delicious when cooked at a low temperature for a long time; they emerge succulent and so tender they can be cut with a fork. Most come with suggestions for accompaniments, but there are also recipes for couscous, roasted potatoes, polenta, pilaf, mash and more, to help you out.

www.acpbooks.com.au

hungarian veal goulash p51

chocolate self-saucing pudding p111